Or just use Avocado oil which actually has a high smoke point and imparts a mild buttery flavor on what you’re searing. Science also disagrees with your anecdot

Or just use Avocado oil which actually has a high smoke point and imparts a mild buttery flavor on what you’re searing. Science also disagrees with your anecdote: https://news.ycombinator.com/item?id=20910748 https://news.ycombinator.com/item?id=20910748 Source: I cook a lot of stuff via Sous Vide and love some of that fancy Mailard Reaction via a proper high smoke point oil and a cast iron skillet.